Fabulous Gluten Free Blueberry Muffins
This recipe is on the Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour package (we have not provided a live link as it is not on their site). We figured we should give one of their recipes a test-run as we assumed they spent some time perfecting it. It is a basic buttermilk-based blueberry muffin recipe and we love the way they came out. Big, tender, very similar to the iconic blueberry muffins of a New England childhood. A fabulous example of how well this baking flour works.
- 2 cups Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened and cut into pieces
- 1 ¼ cups plus 1 tablespoon sugar, divided
- 2 large eggs, at room temperature
- ½ cup buttermilk
- 1 ½ cups fresh blueberries
- Position rack in center of oven. Preheat oven to 425°F. Grease muffin tin or line wells with paper cups.
- Whisk together flour, baking powder and salt; set aside.
- In a large bowl cream together the butter and 1 ¼ cups sugar until light and fluffy, scraping down sides of bowl once or twice. Add eggs one at a time, beating well after each addition. Add half the flour mixture and beat until just blended. Beat in buttermilk, then add remaining flour mixture and beat until blended. Gently fold in the blueberries.
- Spoon batter into prepared muffin pan. Sprinkle with remaining 1 tablespoon sugar. Place in the oven and immediately turn oven down to 375°F. Bake for about 30 minutes or until muffins are golden brown. Cool in pan for 5 minutes. Move to wire rack to cool completely.
- We beat the batter gently and not as vigorously as they describe and liked our results.
- We tried this with frozen blueberries and it worked very well.
- Watch the baking time. We found them to bake in slightly shorter time. Start checking at 25 minutes.